Description

NOTE: The size of Lomito varies. The final price will be based on the exact weight. Lomito weighs an average of 0.75 lbs at a per pound price of $92.00. The final price will be about $69.00.

Lomito Ibérico is a delicious dry-cured embutido made from acorn-fed Ibérico pork. Three months of curing produce an intense red color and a full deep flavor. Lomito is cured with black pepper and oregano and should be sliced thinly and served with good bread and a glass of fine wine.

This lomito is made from free-range, acorn-fed Ibérico pigs. This is the finest grade of Ibérico pork, categorized as 'bellota' (a word that literally means 'acorn').

The lomito is a beautifully marbled whole cut of pork found near the front shoulder. Slice thinly and you will see the lomito begin to glisten as the antioxidant rich fat begins to melt at room temperature. Unlike most Spanish sausages, lomito is not cured with Pimentón de La Vera, the pungent smoky paprika. Instead subtle Ibérico pork flavors come to the fore.

COVAP is a cooperative of 15,000 farmers and ranchers in the beautiful Valle de Pedroches. This valley was called Fahs al- Ballut by the Moorish rulers of ancient Spain, meaning "Valley of the Acorns". COVAP continues the tradition of sustainable, free range agriculture that has been practiced here for thousands of years.

To our knowledge, their combined herd is the largest group of free range pigs in the world. They share the 'dehesa' with sheep, goats and pigs, all sharing space on this pastoral paradise.

based on 3 reviews

Enid Schmidt - Chelmsford, MA - May 25, 2014"This lomito was the best of the best. If you are looking for authencity, this is it. "

Josh Smick - Dec 24, 2011"Very delicately flavored product, being much more subtle than the lomo, however, it is wonderful in its' own right. It has a great mildly nutty pork flavor, with a hint of the subtle spices that they use to cure it with. If you want something porky without being smoky or overpowering, this product is for you. "